Kirsten Tibballs' Baked Chocolate Mousse

method

Pre-heat the oven to 175°C. Line an 18cm cake ring with baking paper on the base and sides and place it on a flat tray.

Place butter, chocolate, salt and vanilla in a bowl and place in the microwave. Melt it on high, stirring it every 40 seconds until it is all melted. Sit at room temperature to allow it to cool slightly.

In mixer fitted with whisk attachment, whisk the egg whites and cream of tartar to a medium peak and gradually add in sugar (A). Continue mixing to enable the sugar to dissolve for approximately one minute.

Place the egg yolks and sugar (B) in a mixing bowl, place on a stand mixer and whip with the sugar until they become light and fluffy. Gently fold the whipped yolks into chocolate mixture until combined.

Gently fold the whipped egg whites into chocolate mixture in two batches, until just combined and no streaks of white remain.

Roughly chop the milk buttons and fold them through.

Pour batter into the prepared 18cm cake ring and bake at 175°C for approximately 25-30 minutes, it should still wobble slightly in the centre.

Remove from the oven and cool completely before removing the cake ring.

To make the Chocolate Sauce, Boil the cream and glucose together and pour over the chopped chocolate previously placed in a bowl. Use the chocolate sauce while it is warm.

To finish, Dollop a generous scoop of Dollop Cream onto each slice of cake and drizzle it with the chocolate sauce.